For the beef:
Two 180g beef striploin
1 tbsp low gluten soy sauce
2 tbsp gochujang
1 stalk spring onion, sliced
1 ½ teaspoons corn flour
For the sauce:
1 tbsp oyster sauce
60ml beef stock
1 tsp low gluten soy sauce
½ tsp low gluten dark soy sauce
2 tsp honey
1 tsp white vinegar
Vegetables:
30g carrot, shredded
20g kimchi, sliced
20g onion, sliced
10g garlic, sliced
20g spring onions, in batons
1 tsp sesame oil
¼ tsp sesame seeds
1 tsp rice bran oil
Dish out into your serving plate and garnish with spring onions and sesame seeds, drizzling the sesame oil over.